Large onion, cut into 1 inch cubes and layers separated 1
Green capsicums, diced 1 cup
Tomatoes, diced 1 cup
Satay sticks 8
Green garlic 5 to 6 stalks
Green chillies, roughly chopped 4 to 5
Roasted peanuts 2 tbsps
Fresh coconut, scraped ½ cup
Lemon juice 1 tbsp
leaves, roughly chopped 2 tbsps
Heat 2 tbsps oil in a
non-stick pan, add ginger paste, garlic paste, pav bhaji masala, degi mirch powder, garam masala powder, idlis, salt and a little water and mix well.
Heat 1 tbsp oil in a
separate non-stick pan, add onion, capsicums, tomatoes and salt and toss well.
Skewer onto each
satay in the following order: onion, green capsicum, tomato and idli. Repeat this order on all the satay sticks.
Heat remaining oil on
a non-stick tawa and arrange the satay sticks on it. Cook rotating the sticks for even cooking all around.
To make chutney put
green garlic stalks, green chillies, peanuts, coconut, salt, lemon juice, coriander leaves and a little water in a grinder jar and grind together to a chutney. Transfer into a small serving bowl.
Once the shashliks are
done, arrange them on a serving platter and serve with the bowl of chutney.